| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads &, S., Dressings |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked brown rice |
| 1 |
c |
Quartered cherry tomatoes |
| 1/3 |
c |
Chopped red onion |
| 1 |
cn |
(2 1/4 oz) sliced ripe olives, drained |
| 3 |
tb |
Cider vinegar |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Minced fresh parsley |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
|
|
Leaf lettuce, optional |
INSTRUCTIONS
In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl,
combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice
mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a
lettuce-lined bowl if desired.
Recipe by: Laura Panfil (ToH June/July 96) Posted to EAT-L Digest 20 Mar 97
by Sean Coate <swcoate@PEGANET.COM> on Mar 20, 1997
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